Hemp house, red tent, inside sleeps a white fat man." Class, guess what this is? This is the peanuts of my hometown.
In the spring, the farmers uncle full of hope to the farmland to sow a grain of seed. Gradually, it grew a long, thin stem, stem with a piece of rounded smooth green leaves, like a small palm. Its flowers are yellow, only fingernail size, a hidden in the branches, as if a shy little girl. After the flowers fall, the roots of the underground will bear a peanut shell is beige, the surface is very rough, but inside is very smooth. Peeling the peanut shell you can see the pink peanut kernel.
Peanut whole body is treasure. Peanut shells and peanut vines can be made into feed, fuel. Hey, "good medicine is good for disease, plum plum peanut system of all diseases". Peanuts have the function of stopping bleeding, etc. Peanut kernel is a good raw material for oil extraction. The oil extracted from it is bright and pure, and it is the best oil.
Peanut edible methods are also many, you can make it into salt water peanuts, five spice peanuts. Among them, my favorite "cream peanuts": the peanuts after frying, plus a thick layer of cream "sugar coating". Finally, some black sesame seeds are sprinkled on top. It tastes sweet and flavorful at the same time. And very crispy, memorable.
I believe you have heard so much, must be mouth watering it! Then hurry to my hometown Meili, I will definitely take a big plate of delicious creamy peanuts to entertain you!
2. write hometown specialties essay (to use the illustration method
hometown specialties ~ big dumplings
"Hundreds of miles of different winds, thousands of miles of different customs." Every place has different customs, specialties. In our hometown - Hengxian, there are many specialties, and the most memorable ones are the big dumplings in our hometown.
The big dumplings are usually tied into a five-pointed tower, there are four corners of a flat, four corners into a diamond shape, to do with glutinous rice. More pork, mung beans, cuttlefish, shrimp and other fillings, the flavor is mainly salty and fresh. The package of dumplings and the unique package of dumplings leaves, that is only a kind of oval both ends are a little pointed leaves.
Generally do zongzi, the first is pickled pork, pork is generally half fat and half lean, so that the tender. Pork is salted with salt to pickle, but the salt is not too much, too salty is not good. Mung beans and rice dumplings should be soaked in water, rice dumplings should be soaked in hot water, soaked to yellow a little bit before you can.
After the dumplings, put into the fire steaming, steaming, the leaves of the fragrance into the dumplings, open the dumplings, the aroma suddenly filled the whole house, not yet eaten in the mouth has been intoxicated by it. The taste in your mouth will give you a feeling of tenderness and smoothness in the aroma of the nose.
The small dumplings seem to have become a symbol of Chinese tradition and occupy a certain place in people's hearts.
After listening to my introduction, do you also want to taste the big dumplings in our hometown? Then come quickly!
I'm waiting for you here!
My hometown is in Hongsheng, where there are countless specialties, and I'd like to introduce you to one of the oldest foodstuffs - Push Crispy Wheat Cake. Push crispy wheat cake is also known as Wu crispy wheat cake. More than three thousand years ago, Shaanxi Qishan, King Tai of Zhou's eldest son Wu Taibo, in order to uphold his father's intention, promised to collect medicine for his father, the food brought on the way is the Imperial Palace Imperial Caterer to do the round cake, Taibo brought to Jiangnan to give the local people to eat it after a lot of praise. In honor of Tae Bo, the people of the Wu Di Song named Wu Crispy Wheat Cake. You see, its history is long enough! Push the crispy wheat crackers crispy and fluffy, sweet but not greasy, delicious, young and old alike. The ingredients of the wheat cake are flour, rice flour, lard, vegetable oil, sugar, pretzel salt, sesame and green onion. The production process is done by hand. Push crispy wheat crackers fragrant yellow mouth-watering near and far. Every Mid-Autumn Festival, the people of Wuzhi will use wheat cakes to honor their elders and give them to their friends and relatives, which has become a major folk custom since then. The surface of the wheat crackers is golden yellow, with some sesame seeds on it, which can make people mesmerized by the smell of the crackers. The surface is also like the annual lines, a bite of the crispy feeling that people can not forget. There are also many flavors of fillings, sweet and salty. They are also easy to eat, and can be eaten right out of the bag. And one box of wheat crackers can be kept for about three months. You see this wheat cake is not both delicious and convenient! I'm already hungry, I'm sure you are! I'm already hungry, and I'm sure you've heard the same thing as me. I'm going to eat now,! You also quickly taste it!
4. Write a composition. 600 words or so. About hometown celebrities or introduce hometown specialtiesHello everyone, my name is Chen Guo, is a small tour guide in the East Lion Mountain Travel Agency, I am very pleased to introduce my hometown - the beautiful Zherong. My hometown is a beautiful and rich county, commonly known as Liucheng. It is located at the foot of Dongshi Mountain, where there are not only beautiful scenery, but also a wealth of specialties, don't worry, listen to my slow introduction to you. Today I will take you to visit the most beautiful scenery in my hometown - Dongshi Mountain. You see, here is the East Lion Mountain, the first eye is the East Lion Mountain's most spectacular Lion Ridge, Lion Ridge in front of the most located in two large columns, above the carving of many different forms of lions, these two columns are donated by the county outside the entrepreneur Mr. Wu Guohai. Walking up the steps, you can see two rows of neatly arranged lions, which are carved according to the form of lions in various dynasties. Next to the lion ridge there is a small river, the river water is crystal clear, visible fish and shrimp chase: the water is blue like a piece of precious jade: the water from the mountain straight down, along the way formed a large and small waterfalls, beautiful! Along the path along the river, we arrived at the Puguang Temple. Speaking of Puguang Temple, but also has a great history, Puguang Temple is the Tang Dynasty Sacred Temple on the site of the building up, has a history of more than 1,000 years. In recent years, the renovation of a new Maharishi Temple, tall statues of gods and goddesses, Zun lifelike. Admirable, we went over a hill can see a ladder, holding the railing up to the "immortal palm springs". Legend has it that after the Eight Immortals flowed through the East China Sea, when summer was in full swing, all the immortals were thirsty and stayed on the East Lion Mountain, and the handprints on the rocks were left by Lu Dongbin when he took the water at that time. In the palm prints of the seasons of the year sweet spring water continues to gush out, people call this spring "immortal palm spring". Well, after the introduction, I also made up a paragraph of poetry: Tsuge is good, Tsuge is wonderful, Tsuge Dongshi Mountain is really marvelous. It's wonderful to have mountains, water and temples, flowers and grass. How's that? Did you memorize it? It's beautiful! I hope you again to my hometown --- Ningde City, Zherong County to be a guest.
5. How to write an introduction to the hometown specialties of the composition of 400 wordsOctober in Nanjing, the air is so fresh, the sky is so bright; October in Nanjing, let me have a sense of home; October in Nanjing, everywhere filled with the lingjiao that light fragrance.
Rhombus is a specialty of Nanjing, its flavor and its unique shape attracted me: rhombus is generally planted in temperate wetlands, such as ponds, marshes, it and the lotus looks like, the leaves are dark green, the lower part of the leaf there is a fat and hollow trunk, supporting the whole body, the fruit is long in the upper part of the leaf, was "Yuanbao" type, purple-black, black, and the fruit is very good.
Rhombus eating method is also very simple: as long as a little steamed, can be eaten directly. The feeling of rhombus entrance is very peculiar - sweet aftertaste, just like almonds, the outer layer is not his center, its center is wrapped by the outer layer. At first, there is no sensation, and only after a while the sweetness is felt. The fluffy nuts "moisturize" your mouth.
Rhododendron has the effect of moisturizing the spleen, and can be consumed by people with a weak spleen and stomach.
Known as the "Jiangnan water town" of Nanjing is indeed true to its name - along the way, large and small pools can be quite a lot of water pools, water pools pattering planted rhombus. They have a group of growth together, while some are just a lone plant, swinging in the wind. Some were like a young maiden, some were valiant, like a bubbling postulant. They are arranged in an orderly manner, adding a color to the waterhole.
Every time I eat the hometown of the rhombus, the heart will surge a feeling of longing, think of their own soon to leave, can not help but fill the heart of the sadness.
My hometown, I love you!
6. Write an essay on hometown specialtiesTaicang meat pine "Taicang meat pine", fame, women and children know.
Accompanied by breakfast, filling cold dishes, the common people's dinner table is commonplace. The silk like fluffy meat pine sip in the mouth, the race without the help of teeth, gradually dissolved in the mouth, a salty and sweet unique flavor, in the teeth and cheeks of a long time to stay.
Taicang meat floss on the raw material requirements are four words: absolutely fresh. A pig from slaughter to the pot, to be strictly controlled within 4 hours, and the choice of only 4 months to grow up in Taihu Lake pig.
Authentic Taicang meat loaf and the market "Taicang-style" meat loaf difference in the freshness of the meat on the big article. Of course, to do Taicang meat pine "this article", in the cooking has its own unique characteristics.
Into the meat cooking workshop, visible 8 three-inch thick steel pot, two rows. A pot is 225 kilograms of meat, eight bladder and waist master waving a large spade, constantly turning the boiler, the original soup in the cauldron, in the specified time all collect dry in the meat pine, meat and to cook to the grease all flooded, filtered out, the fiber is crispy and not rotten.
In the middle of the two put ingredients and stir-fry time, fire before and after can not be a few minutes difference. Grease content, moisture should be estimated by the naked eye, once the meat out of the pot will never be able to return to the pot to re-fry.
Therefore, it is fried meat pine, analyzed by the instrument, often also divided into one, two, three grades. Fluffy, fluffy, like silk like fluff, golden color, strong aroma of authentic Taicang meat pine began to pack, a bag of 50 grams of meat pine can be spread over an 8-inch cold pot.
The fresh flavor permeates every fiber of the meat pine, so-called "silk into the buckle", popular. Who is the creator of this delicacy? Tongzhi thirteen years of the Qing Dynasty (1874), Taicang City, a prominent family, a day of feast guests, fat chef Ni Shui busy error, even the braised meat boiled crispy, in a hurry to remove the oil picking bone, the meat in the pan desperately fried broken, served on the table called "Taicang meat pine", not expected to raise the table sensation, known as the Taicang one of the best.
Later, the chef went to Taicang South Gate opened a butcher store, the bookstore, temple fair, there are always listening to books, visitors to buy to relieve their hunger, but also when the holidays bought gifts. During the war, the owner had changed to Ni De, and opened a Ni Deshun Meat Pine Shop under the South Gate Bridge Movement, which was a small business with intermittent operation.
After liberation, the public-private partnership gradually developed into the present Taicang Meat Pine Factory. Modern equipment, the former Ni Deshun bird gun for guns, but the cooking skills have been passed on, carry forward.
As early as 1915, Taicang meat loaf won the Panama International Exposition A award, in 1991 and won the first China Food Expo Gold Medal. However, the current market impostor "Taicang-style" meat pine is too much, only to Taicang, can really taste the real "Taicang meat pine".
Taicang brand meat floss in 92, 93, 94 years three times in Jiangsu Province, the famous trademark; 1984, 1988 consecutively by China's Ministry of Commerce as a high-quality food; 1988 and won the first China Food Expo Gold Medal, the national high-quality health-care products Golden Crane Cup; 1999 by the "People's Daily Market Newspaper (Jiangnan Market Edition)" and Jiangsu Province, the Quality Management Association named "user evaluation of goods satisfied with the Golden Crane". In 1999, it was honored by "People's Daily Market Newspaper (Jiangnan Market Edition)" and Jiangsu Quality Management Association as "Gold Prize of Commodity Satisfaction of User Evaluation"; in 2000, it was honored by User Committee of Jiangsu Quality Management Association as "User Satisfaction Product in Jiangsu Market". Taicang whole sheep feast "Shuangfeng fat sheep noodles" for the Taicang catering culture in one of the characteristics of the varieties of crispy, thick, fragrant, fat known.
Legend has it that more than a hundred years ago, a master surnamed Meng opened a noodle shop in Xishizui, an ancient town of Shuangfeng with a history of more than 1600 years. Because of its heavy cooking meat, good soup, refined noodles, so that the "Shuangfeng Meng family lamb noodles" reputation, known far and near, and become a local winter specialties famous food.
Shuangfeng mutton noodles stand out in the many mutton noodles, there is a set of secret traditions: first of all, the purchase of goat breeds, the store is concerned about the purchase of large skin thin meat tender "Taicang goat" to *** of the ram and just adult female sheep as the top choice. Second, pay attention to slaughter, need to be repeatedly washed.
Third, the bottom of the pan with a disk of shelled new straw core grass to prevent scorching the pan; the pan is full of stuffed carrots around, in order to get rid of the stink. Fourth, after the slaughter of the meat in the pot, the older meat in the lower layer, tender meat in the upper layer, and then add spices, simmering fire.
The noodle soup is boiled with the original soup of the cooking sheep, and it should be boiled so that it is thick and not cloudy, and the oil is not greasy before it is used. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth, tough, cooked in water, cooked for a long time, excellent taste.
Currently, Shuangfeng Mutton Noodle is the leading brand of "Yu Changsheng". "It was founded more than 80 years ago, in the early years of the Republic of China.
In recent years, Yu Changsheng has launched the characteristic "whole sheep feast", customers can choose to taste according to their own preferences, sheep brain, sheep tongue, sheep ear, sheep heart, sheep liver, sheep kidney, sheep belly, sheep hooves, sheep blood, sheep whip, sheep eggs, sheep's eyes, etc., and or braised, or stewed, or cold pots, or stir-fried, in a variety of forms, the flavor is unique. Various forms and unique flavors. Shuangfeng Mutton Noodle selection of Taicang goats eat grass and grow, unlike pigs, chickens, ducks, etc. to eat added feed containing hormones, so it is known as "green food".
In addition, in the taste of Shuangfeng mutton noodles at the same time, but also to appreciate, feel the unique connotation of "sheep culture", so favored by customers. Taicang white garlic "Taicang white garlic" and Shanghai Jiading white garlic, Shandong Cangshan white garlic, Xinjiang white garlic, and known as China's four major white garlic.
Taicang white garlic was first planted in the Qing Dynasty. Because of the soil quality of Taicang is suitable for planting garlic, coupled with the export needs, in the 1960s large-scale planting.
Taicang white garlic is characterized by fat and strong garlic, garlic cloves large and well-proportioned, white color, taste pungent, especially spicy flavor and become the most white garlic. The home of garlic is said to be in the Mediterranean coastal zone.
According to the Ming dynasty Xu Guangqi "agricultural policy book" records: white garlic is Zhang Qian mission to the Western Regions brought back to China. In order to distinguish it from the ancient Ze garlic, also known as garlic, called garlic, also known as gourd.
Taicang white garlic is Venetian garlic, is a fine garlic. Taicang white garlic contains a moderate amount of vitamin C, phosphorus, iron and rich in calcium, as well as sugar and sugar.
Not only is it an essential family condiment, but it also has a variety of medical effects. This in Li Shizhen's "Compendium of Materia Medica" has a detailed record and high praise.
White garlic can promote gastrointestinal secretion, digestive, and sweating diuretic, but also has the effect of removing bacteria and toxins, can be used to prevent and treat influenza, encephalitis B and other diseases. Going out, eating it can also prevent diarrhea and diarrhea.
According to overseas scientific research departments found that white garlic also has a special effect of cancer prevention and treatment. Taicang farmers.
7. Write an introduction to the hometown specialty essay 500 wordsHollow cabbage, also known as water spinach, is a specialty of Bobai. It is tasty and inexpensive, and is one of the green vegetables loved by the general public in Bobai.
In many vegetable families, hollow cabbage is an extremely common vegetable, and it has friends all over the world. However, Bobai planted hollow cabbage is a little famous. It has fewer leaves, longer stems, heart-shaped leaves, growing fat and tender, verdant. Hollow cabbage stems hollow, if you pinch off the stem, the stem will slowly stretch outward, like a trumpet. Read here, you must think, planting this so good cabbage, must be a lot of effort, right? In fact, you think wrong. The planting of cabbages is very easy, as long as there is water on the line. The period of early summer and late fall is the best time to grow cabbages. Cabbage grows very fast and can be picked in a week after planting. Based on this calculation, you can usually plant cabbages 24~28 times a year. Regarding the question of why the cabbage grown in Bobai is so good, I guess it is probably because of the fertile land and warm climate here, which is suitable for growing cabbage! Our Bobai cabbage has been exported to the United States, into the Great Hall of the People banquet hall, many people traveling to Bobai foreigners, will buy a handful to bring back to the family to taste.
Hollow cabbage can be eaten in many ways: you can cook soup, soup is delicious; you can fry raw, crisp and delicious; you can be hot, and then with crushed garlic and delicious oyster sauce, it is the teeth and cheeks! Cabbage is highly valued. Tender cabbages can be eaten, and old cabbages can be used as feed for chickens, ducks, geese and other poultry. Not only that, the soup of hollow cabbage also has the effect of clearing heat, detoxification, summer heat it!
This is the specialty of Bobai - hollow cabbage!